Arugula Salad with Shavings of Porcini Mushroom & Parmigiano-Reggiano

Insalata Di Rucola, Funghi, E Parmigiano-Reggiano

This salad can easily become an appetizer, a lunch, or a cheese course at the end of a meal. I use Parmigiano-Reggiano, but Montasio or Pecorino Romano can be substituted.

Serves 6

2 ounces Parmigiano-Reggiano cheese
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
Large pinch of salt
¼ pound baby or hydroponic arugula (about 8 cups), washed & spun dry
2 ounces fresh porcini mushrooms, wiped clean, trimmed, and very thinly sliced (about 2 cups; see note)
Freshly ground black pepper
Truffle oil

Make shards of Parmigiano-Reggiano cheese by scraping it with a vegetable peeler. You should have about 1 ¼ cups. Set the shards aside.

In a large bowl, whisk the olive oil and lemon juice together with the salt until blended. Add the arugula and mushrooms and sprinkle with salt and pepper. Toss until the salad is coated with the dressing. Fold the shaved Parmigiano-Reggiano into the salad and divide among serving plates. Drizzle the salads with truffle oil to taste.

Note: Shitake or cremini mushrooms can be substituted for the porcini. Whichever type of mushroom you choose, make sure they are firm and as free of blemishes as possible. Before slicing, trim any tough parts from the stems-completely remove the shitake stems- and wipe the caps clean with a damp paper towel.